Directions

In a nonstick skillet, saute the onions and carrots in oil for 8 minutes or until crisp-tender. Add garlic and cumin; cook and stir for 1 minute longer. Add the broth, tomatoes, lentils, brown sugar and cinnamon stick. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add the barley. Cover and cook for 45 minutes or until lentils and barley are tender, stirring occasionally.

Add the parsley, salt and pepper. Discard cinnamon stick. Serve in bowls with a dollop of yogurt.Yield: 9 servings.

Originally published as Barley Lentil Stew in Country Woman
May/June 2002, p37